Hi there! I’m Cassandre, and today on Caramel Loafing, we’re diving into a dessert that’s cozy, decadent, and utterly irresistible—Double Chocolate Skillet Cookies (also known as Panookies).
This is comfort food at its finest—no exaggeration.
The first time we tried it was at a famous dessert café in Bangkok. One bite in, and we were speechless. Was it a cookie? A cake? A pie? We couldn’t tell—and we didn’t care. It was so good, we went back the next day… and the day after. Ever since, it’s become a must-have on every trip to Bangkok.
Sadly, this dreamy dessert vanished from the menu in recent years. So, we set out to recreate it at home.
The best way to enjoy these skillet cookies is piping hot, straight from the oven in a cast-iron pan. Spoon on a scoop of vanilla ice cream and watch it melt into pure magic—melting ice cream meets warm, gooey chocolate, blending into the ultimate spoonful of sweet comfort.
What makes these double chocolate panookies extra special is the flavor combination: rich bittersweet chocolate and crushed Oreo cookies. Surprisingly, the Oreos transform into a cake-like texture after baking! Not a fan of cookies? Feel free to swap them out for chopped nuts instead. Trust me—this is one you’ll want to save for later!
These are often called Panookies (a blend of "pan" + "cookies") or simply Skillet Cookies.
If you love soft-baked chocolate cookies, you’ll also want to try this Molten Chocolate Chip Cookie recipe.
Or check out the gorgeous and easy-to-make Double Chocolate Crinkle Cookies,
a festive favorite like these Peanut Chocolate Clusters,
or this nutty treat with a molten center: Hazelnut Chocolate Lava Cookies.
And for ice cream lovers, try this Coffee Cookie Ice Cream Bar—so cute, so delicious!
Double Chocolate Skillet Cookies Recipe
Ingredients
Prep Time: 20 minutes ·
Bake Time: 13–15 minutes ·
Total Time: 35 minutes
Pan size: 12 cm diameter × 2 cm height
Makes about 4–5 servings (fills 2 mini skillets)
- Unsalted butter 60g (2.1 oz), softened
- Light brown sugar 35g (1.2 oz)
- Granulated sugar 15g (0.5 oz)
- Dark rum 4g (0.14 oz)
- Beaten egg 28g (1 oz), at room temperature
- All-purpose flour 65g (2.3 oz)
- Baking powder 1g (0.04 oz)
- Coarse sea salt 1g (0.04 oz)
- Bittersweet chocolate (64–70%) 80g (2.8 oz)
- 5 reduced-sugar Oreo cookies, cream filling removed and each cookie separated into 2 wafers
Use our dessert nutrition calculator to view full nutrition facts.
Instructions
- Grease the inside of your mini cast-iron skillets with butter and set aside.
- Remove the cream filling from the Oreo cookies and break each cookie into 5–6 rough pieces (not too fine). Set aside.
- Sift the flour and baking powder together. Add the sea salt and whisk to combine.
- In a mixing bowl, beat the softened butter with both sugars using a hand mixer on medium-low speed for 2–3 minutes until smooth.
- Add the rum and beaten egg. Continue mixing on medium-low speed until smooth and fully combined.
- Add the dry ingredients and mix on low speed until just combined. Switch to a spatula and fold until no dry flour remains.
- Fold in the chocolate and Oreo pieces until evenly distributed.
- Spoon the dough into the prepared skillets, filling each about ⅔ full.
- Preheat the oven to 392°F (200°C) and bake for 13–15 minutes, or until golden brown on top.
- Top each skillet cookie with a scoop of vanilla ice cream and serve immediately.
Watch the step-by-step tutorial: Double Chocolate Skillet Cookies Recipe Video
Frequently Asked Questions
Here are some common questions and tips for making perfect skillet cookies at home:
No Mini Cast-Iron Skillet? Try These Alternatives
Cast-iron skillets are ideal for this recipe because they retain heat well and promote even browning—perfect for that crispy edge and soft center. We used 12 cm skillets for individual or shared portions.
If you don’t have a mini size, you can also use a 15 cm (6-inch) medium skillet and slice the cookie into 4–5 portions for sharing.
No cast-iron skillet? Try using a shallow baking dish instead—but keep an eye on the browning and adjust the baking time as needed.
How Soft Should Butter Be When “Softened”?
Properly softened butter should yield easily when pressed with your finger, leaving a visible indentation, while still holding its shape.
If it collapses completely, it’s too soft. If it barely gives way, it’s too cold.
Ambient temperature matters—on colder days (especially in winter), you may need to soften the butter a bit more. On hot summer days, less softening is better since room temperature can melt butter quickly during mixing. Adjust accordingly.
Why Does My Dough Look Curdled After Adding the Egg?
It’s completely normal for the mixture to look slightly separated at first after adding the egg—just keep mixing. It will eventually come together into a smooth, creamy consistency.
If the batter stays curdled, it’s usually because the butter was too soft or partially melted, or the egg was too cold. Always use room-temperature ingredients and properly softened butter for the best results.
Why Add Cookies? Can I Use Crumbs Instead?
This recipe uses chunks of Oreo cookies to add contrast and texture. Since the dough is already soft and chewy, these cookie pieces create a satisfying crunch and an almost cake-like texture after baking.
For best results, avoid crushing them too finely. Larger pieces give you a satisfying bite, while fine crumbs tend to disappear into the dough.
We used 25% reduced-sugar Oreos, but you can also experiment with similar cookies like Lotus Biscoff if you prefer.
Alternatively, you can replace them with chopped nuts (such as walnuts) for a different flavor and texture.
Are These Cookies Very Sweet? Can I Reduce the Sugar?
These skillet cookies are meant to be indulgent and sweet. That said, you can reduce the sugar slightly if desired, but cutting back too much may result in a dry or crumbly texture.
For a more balanced flavor, you can swap the Oreos for walnuts or use darker chocolate with a higher cocoa percentage, which naturally helps balance the sweetness.
Can I Chill the Dough and Bake It Later?
Yes, absolutely! After preparing the dough, portion the dough into the skillets first, then wrap them tightly with plastic wrap and refrigerate overnight.
It’s important to fill the pans before chilling, since the dough will firm up and become difficult to portion if refrigerated separately.
We tested baking them after one day in the refrigerator, and the cookies still turned out great.